Herbed Cheese Balls

Today we learned about "herbes de Provence", a combination of dried herbs from the south of France consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano and sometimes lavender.  It is a wonderful combination of flavors, and when added to these mild cheese, really wakes up the taste.  You can find this combination of herbs in bulk at the Eastside Olympia Food Co-op or Bucks 5th Ave. Spice Shop in downtown Olympia.  You may also simply combine any of the dried herbs from the list which you already have in your pantry.

For 24 balls, you will need:

4 oz (1 cup) cream cheese

4 oz (1 cup) chevre

6 oz (1+1/2 cup) feta 

1/2 tsp herbes de Provence

1/4 cup toasted walnuts, chopped fine

1/4 cup chopped fresh basil

ground pepper

In a bowl, mix together the cheeses and herbes de Provence until thoroughly combined.  

Form the mixture into about 24 small balls, about one and a half inches in diameter.

Place the basil and walnuts on a small plate and sprinkle with ground pepper.

  Roll the cheese balls in the mixture to cover.  

Transfer to a serving plate and cover loosely with plastic wrap.  Refrigerate for 1 to 4 hours, and allow flavors to marinate.